KINSMC
Total sugar includes added sugar. On a US Nutrition Facts label, the added-sugars number is part of the total, not an extra amount to add to it. That distinction is the quickest way to avoid misreading the two lines.
This guide explains the US label format. Other countries can use different wording and may not list added sugars separately.
A worked example: do not add the two numbers
Imagine a food labelled with 12 g of total sugars, including 5 g of added sugars, per serving. The serving contains 12 g of sugar overall. Of that amount, 5 g is added sugar. It does not contain 17 g.
| Label line | Per serving | For two servings |
|---|---|---|
| Total sugars | 12 g | 24 g |
| Includes added sugars | 5 g | 10 g |
These are fictional figures for explaining the calculation. They are not test results for a particular food.
What counts as total and added sugar?
The FDA explains that total sugars include sugars naturally present in foods, such as those in milk or fruit, as well as added sugars. Added sugars include sugars introduced during processing and ingredients such as syrups or honey used to sweeten foods. See the FDA’s guide to added sugars.
Think of two plain-language questions: “How much sugar is here altogether?” and “How much of that is added?” The first is answered by total sugars; the second by the added-sugars line. A product with no added sugar can still contain naturally occurring sugars.
Check the serving before comparing products
A label’s numbers usually apply to its listed serving. If you eat twice that amount, double the figures. The FDA also explains that serving size describes an amount typically consumed, rather than a recommendation for how much you should eat. Its serving-size guide covers this distinction.
For a fair comparison, put two products on the same basis. If one breakfast product lists values for 30 g and another for 45 g, comparing the numbers directly can mislead. You can compare per 100 g where available, calculate equal amounts, or use the actual portions you intend to eat and clearly note the difference.
Use the ingredient list as a second check
Christopher Gardner’s Food Sense, chapter 12, discusses sugar and how it appears in everyday foods. A useful shopping habit is to read the ingredients alongside the nutrition panel. The ingredient list identifies what was used; the numbers help quantify the serving.
Do not assume a product is low in added sugar because its packaging highlights honey or a familiar-sounding syrup. Equally, do not judge the complete food by sugar alone. Depending on the comparison, fibre, protein, ingredients, price and how the food fits into meals may also matter.
Three common label questions
Is “no added sugar” the same as “sugar-free”?
No. A food may contain naturally occurring sugars without having sugar added. Read the total-sugars line to see the amount.
Why can a bottle of honey have unusual label wording?
The FDA permits special presentation for certain single-ingredient sugars and syrups. Its added-sugars guidance explains the footnote and daily-value treatment. Read that format on its own terms rather than assuming every package will use identical lines.
Can I compare plant milks this way?
Yes, when the cartons use the US label format. First match the serving volume, then compare added sugar alongside protein and fortification. Our soy milk vs oat milk guide gives a broader carton checklist.
Sources and editorial note
This AI-assisted educational guide was prepared by KINSMC using the FDA resources linked above and background reading from Food Sense: What to Eat and Why, chapter 12. It explains labels and does not set an individual sugar target or provide treatment advice.